Give me allll of this Easy Roasted Tomato Soup! In fact, just give me all the soup!
Are you guys craving all the soup, pumpkin, and hot cocoa like we are over here? It’s 70 degrees and we are still forcing all the fall sentiment! In fact, my kids are currently drinking hot chocolate, curled up in blankets while they watch Mighty Ducks and it’s seriously 71 and sunny out right now! And just the other day we spent the entire afternoon at the beach. IN SWIMSUITS! I love our San Diego fall and I miss the turning leaves and cool crisp Utah/Colorado falls I grew up with. BUT we’ll take our beach days and warm weather with gratitude and a side of tasty, comforting soup for dinner! (Just can’t quite bust out the sweaters yet or I’m sweating bullets by noon- remember how when you’re pregnant you’re a flipping furnace?)
Other fall things:
*Pumpkin candles burning 24/7, duh
*A a sad attempt at decorating the Trader Joe’s Haunted Gingerbread House
Homemade AND easy you guys! How easy? Like, Some tomatoes, an onion and a few cloves a garlic roasted on a sheet pan easy. Blended up with your choice of milk, almond milk, or even take it up a notch with cream if ya want to. A little basil, a few extra seasonings and you’re DONE.
Even better with a little sharp white cheddar on top + a cheesy sandwich on the side. No one east tomato soup without a grilled cheese right? Dunk that baby in the soup!
Want a tip to keeping your grilled cheese sandwiches lighter? No use Dave Killer’s Bread Whole Grain & Seeds Thin-Sliced
bread. Only 60 calories a slice! You din’t think I was gonna say go light on the cheese or something like that did you? Ha!
Easy Roasted Tomato Basil Soup
8 tomatoes, cut in half
1 onion, peeled and quartered
2 large or 3 small cloves of garlic
2-3 tbs chopped basil (add more ore less to taste)
2/3 cup low fat milk (almond milk, coconut milk)
1/2 cup shredded sharp white cheddar or Parmesan cheese for topping
salt and pepper to taste
1 tsp oregano
2 tbs extra virgin olive oil
Preheat oven to 425.
Arrange the tomatoes (cut side up), onion, and garlic cloves in a single layer on a baking sheet. Drizzle with olive oil and season with a little salt and pepper, and teaspoon of oregano. Roast for 20-25 minutes or until tomatoes are blistered and bubbling.
Place the roasted tomatoes, onion and garlic in a blender (we use a blendtec). Add the milk and basil. If using the blendtec hit the "soup" button and blend until ready (the soup button heats it up as well). Otherwise just blend until creamy and pour into a soup pot and bring to a simmer. Serve with a little cheese on top!